Step 2: Prepare the lasagne

Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

Step 3: Warm the milk

To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

Step 4: Make the béchamel sauce

Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth.

This mixture is called a roux. It is often used as the base in a French sauce, and can also be used to thicken soups and stews without them going lumpy.

Just before it starts to turn brown, slowly add the milk to your roux, stirring the whole time using the whisk. Once all the milk has been added, stir continuously until the sauce begins to thicken. This should take about 5 minutes.

When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.

Step 5: Dry the lasagne

Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

Step 6: Make the lasagne

Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.

Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

Step 7: Cook the lasagne

Place the baking dish in the centre of the pre-heated oven. Cook for about 20 minutes.

Step 8: Serve

When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes to cool down before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

Here at Videojug we love to experiment with cooking, and we think you will too! Once you have mastered the basic lasagne recipe, as described above, you can start mixing things up in the kitchen.

Here are a few suggestions of our own to get you started: one of the most basic ways to customise this recipe is to change the meat sauce. You could do this by replacing the beef mince with pork or turkey mince, diced chicken or our personal favourite, sausages cut out of their casings! You can also add an extra vegetable layer to your lasagne, for example grilled courgettes, or add different cheeses to the sauce, such as a blue cheese.